Vickys Pumpkin Pancakes with Cinnamon Crumble Topping

• 165 grams gluten-free flour mix*
• 2 tbsp brown sugar
• 2 tsp baking powder
• 1 1/2 tsp pumpkin pie spice - see my posted recipe if needed
• 1/4 tsp salt
• 260 ml light coconut milk
• 140 grams pumpkin puree - the canned stuff is perfect
• 4 tbsp oil
• 1 tsp vanilla extract
• 35 grams gluten-free flour mix*
• 35 grams brown sugar
• 1/2 tsp cinnamon
• 2 tbsp sunflower spread / butter

1. * My flour mix is 120g cornstarch, 40g sweet rice flour and 40g white sorghum flour
2. Put the topping ingredients in a bowl and rub between your fingertips to form crumbs.
3. Set aside
4. Whisk the wet pancake ingredients together then add to the dry ingredients.
5. Mix until just combined
6. Heat a frying pan on medium-low and spray lightly with oil
7. Pour some pancake batter into the pan and cook until bubbles form and pop on the surface and the edges start to dry
8. Gently flip over and top generously with some cinnamon crumb mixture.
9. Cook until the underside is golden and the crumb topping starts to firm up and get crunchy
10. Repeat until the batter & crumb topping is all gone.
11. You should get 8 pancakes from the batter.
12. You can make the topping crisper by putting the pancakes under the grill for a minute
13. Serve with some syrup or butter

flour, brown sugar, baking powder, pumpkin pie spice, salt, light coconut milk, pumpkin puree, oil, vanilla, flour, brown sugar, cinnamon, sunflower

Taken from cookpad.com/us/recipes/354126-vickys-pumpkin-pancakes-with-cinnamon-crumble-topping (may not work)